An Edmonds woman exclaims, “Oh yum, an oyster
bar is coming!” while walking past the paper-covered
windows at 321 Main Street. A poster on the
door simply states “Salt & Iron. Oysters. Steaks.”

Enough said, really. Edmonds has been without an oyster bar
and steak house for as long as anyone can remember.
Salt & Iron comes on the heels of Bar Dojo and Shooby
Doo Catering Executive Chef Shubert Ho’s and business partner
and cousin-in-law Andrew Leckie’s critically acclaimed
Pan-Asian Northwest fusion restaurant, Bar Dojo, which
opened in 2013 just a few miles from Salt & Iron’s location.
“Bar Dojo is in the middle of nowhere, Edmonds—but a little
neighborhood still needs a nice place to eat at where you can be served
a nice cocktail and leave with a full belly,” Shubert said of Bar Dojo’s interesting
locale, situated more or less in a
randomly placed strip mall.

The success of Bar Dojo contributes
to the anticipation that continues
to mount as everyone buzzes about
when Salt & Iron will open. Shubert
and Leckie plan to open Salt & Iron’s
doors to the public sometime in
February. “We have been trying to get
into the downtown core,” Chef Shubert
said. “Downtown Edmonds hasn’t had
a steak and oyster bar ever.”
Both Shubert’s and Leckie’s wives,
Mira and Ciara, respectively, have
also had a hand in the restaurant’s
concept development. “Salt” for the
sea and “iron” for the grill, Salt &
Iron will serve Northwest comfort
food. “Edmonds is hometown comfort,”
Shubert said with emphasis on
the “is”.

Specializing in fresh local oysters
from places like Hood Canal, Penn
Cove and Vancouver BC, the oysters
served will be harvested only a day or
two before they hit the plate. If you’ve
somehow managed to elude trying the
wonderment of oysters living here in
the Northwest, Chef Shubert recommends
eating the oyster plain first to
really taste it for what it is in true purist
fashion. Then he says to feel free and
add sauces, lemon juice, and other garnishments
to mix it up.

If oysters aren’t your fancy, you can
also expect the highest quality meats to
be served. Taste and affordability are
high priorities for Chef Shubert. Don’t
expect to pay the lavish prices of the
often marked-up highend downtown
Seattle steak houses.

“The bar is going to be different
than anything you’ve ever seen in
Edmonds,” Shubert said. Wainscoting
lines the walls, bouncing light around
the restaurant to keep the vibe bright
and vibrant. No dark, hard-to-seeacross
tables here.

Shubert brings on Alex Marek as
the Chef de Cuisine to handle the dayto-day
running of Salt & Iron. Shubert
will remain the Executive Chef. Marek
is no stranger to working hard in the
local food industry, as well as swanky
restaurants. He grew up helping to run
his family’s popcorn stand outside the
Kingdome, and he comes directly from
Portland’s Ruth’s Chris Steak House,
where he worked as the Sous Chef.

Adding another notch to the North
End flavor profile belt, Salt & Iron
will continue to grow not only the
Edmonds dining experience, but that
of the entire North End in both caliber
and appeal. Chef Shubert assures North
End diners that they won’t have to
drive 30 minutes to experience an oyster
bar and steak house anymore.
More information on the official
opening date can be found at saltniron.
com or check their Facebook page,
facebook.com/saltniron.

"Specializing in fresh local oysters
from places like Hood Canal, Penn
Cove and Vancouver BC, the oysters
served will be harvested only a day or
two before they hit the plate. If you’ve
somehow managed to elude trying the
wonderment of oysters living here in
the Northwest, Chef Shubert recommends
eating the oyster plain first to
really taste it for what it is in true purist
fashion."